Recipe - Grilled Lemon-Pepper Chicken

=== FOR MARINADE ===
2 Fresh lemongrass stalks;
outer leaves
Discarded; and root ends
; trimmed
6 Garlic cloves; minced
2 tablespoon Asian fish sauce;
(preferably nuoc
; mam)
1 tablespoon Soy sauce
4 teaspoon Sugar
2 tablespoon Vegetable oil
One half teaspoon Asian sesame oil
=== FOR BEEF AND SALAD ===
1 pound Skirt steak or flank steak
; (to 1 1/4
1 pound )
One half pound Dried ricestick noodles;
(rice vermicelli)
One half cup Fresh basil leaves;
(preferably Thai
; Basil), washed
; well,
And spun dry
One half cup Fresh mint leaves; washed
well,
And spun dry
One half cup Fresh coriander leaves;
washed well,
And spun dry
1 cup Nuoc Cham ; (Vietnamese
Lime
; Sauce), see * Note
1 pound Seedless; (European)
cucumber,
; halved lengthwise,
And cut diagonally into
1/4"thick slices
2 tablespoon Toasted Rice Powder; see *
Note
2 small Red or green thin Asian
chilies; (1" to 2"
Long) or serrano chilies ;
(to 4 chilies),
; seeded, and
Sliced very thin
Thai basil; mint, or
coriander
; sprigs, for garnish

* Note: See the "Nuoc Cham (Vietnamese Lime Sauce)" and "Toasted Rice
Powder" recipes which are included in this collection.

Make marinade: Thinly slice lower 6 inches of lemongrass stalks, discarding
remainder of stalks. In food processor or blender finely grind together
cut or sliced up lemongrass and garlic. Add remaining marinade ingredients and blend
well. In a large resealable plastic bag combine marinade and steak and seal
bag, pressing out excess air. Marinate steak, chilled, turning bag once or
twice, at least 4 hours or overnight. In a large bowl soak noodles in hot
water to cover 15 minutes, or until softened and pliable. Prepare grill (or
preheat broiler). Bring a kettle of salted water to a boil for noodles.
Discard marinade and grill steak on an oiled rack set 5 to 6 inches over
glowing coals 3 to 5 minutes on each side for mediumrare. (Alternatively,
steak may be broiled on rack of a broiler pan about 3 inches from heat same
amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
While steak is cooking, drain noodles in a colander and cook in boiling
water 30 seconds to 1 minute, or until just tender. In a colander drain
noodles and rinse under cold water to stop cooking. Drain noodles well. In
a large bowl toss noodles with herbs and half of Nuoc Cham. Divide cucumber
among 4 bowls or plates and top with noodles. Sprinkle each serving with 1
to 1 One half teaspoons Toasted Rice Powder. Thinly slice steak on the diagonal
and divide among noodles, mounding it. Sprinkle chilies over each serving
and garnish with herb sprigs. Serve remaining Nuoc Cham on the side. This
recipe yields 3